Fried Tempeh and Root Veggies

Chop root vegetables - carrot, burdock root, diakon radish, etc.
Chop celery stalks and onion
Saute in an oiled frying pan with vegetable stock to prevent sticking, until soft.
Chop tempeh and add when vegetables are partly cooked.
Add ginger juice and some chopped ginger slices when vegetables are almost cooked.
Add shoyu (soy sauce) to taste when vegetables are cooked.
Serve alone or over rice.